Description
These Swirled Christmas Cookies combine classic buttery sugar cookie dough with a rich cocoa swirl to create a festive and visually stunning holiday treat. The cookies are soft, slightly chewy, and adorned with powdered sugar and colorful red and green sprinkles, making them perfect for holiday gatherings and gift-giving.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder (for swirl)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
Decorations
- 2 cups powdered sugar (for dusting)
- Red and green sprinkles (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes, to incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract until well combined, ensuring a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Divide and Flavor Dough: Split the dough evenly into two portions. Mix cocoa powder thoroughly into one half for the chocolate swirl, leaving the other half plain.
- Shape and Chill Dough Logs: On a floured surface, form each half of dough into a log, wrap in plastic, and refrigerate for at least 1 hour until firm to facilitate rolling and slicing.
- Roll Out Dough: After chilling, roll each dough log out into a roughly 1/4-inch thick rectangle.
- Layer and Roll Dough: Place the cocoa dough rectangle over the plain dough rectangle. Starting from one edge, tightly roll the layered dough into a log to create the swirled effect.
- Chill the Swirled Log: Wrap the combined dough log in plastic wrap and refrigerate again for 1 hour to firm up before slicing.
- Slice Cookies: Remove the log from the fridge and cut into 1/4-inch thick slices, spacing them on prepared baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until edges are lightly golden, indicating doneness while keeping the centers soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely, preventing breakage.
- Decorate: Once cooled, dust the cookies generously with powdered sugar and sprinkle with red and green sprinkles to add a festive holiday touch.
Notes
- Ensure dough logs are well chilled to make rolling and slicing easier and cleaner.
- Do not overmix the dough when combining flour to keep cookies tender and light.
- Use parchment paper or silicone baking mats for easy cookie removal and cleanup.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum.
